Add the onion, carrot, minced garlic and celery over medium high heat with a bit of cooking oil. Cook until onion turns translucet.
Add in the chicken broth, dried thyme, dried parsely, Italian seasoning, bay leaves, salt and pepper. Bring to a boil then reduce heat to let simmer until the carrots are tender when pricked with a fork.
Add in the egg noodles. Let simmer until they're cooked al dente.
Add the cooked shredded chicken. Squeeze the juice from half of a lemon and stir in (optional step).
Remove bay leaves, and scoop bows. Serve and enjoy!
Recipe Notes:
Pro Tip: If you don’t want to use pre-cooked shredded chicken, you can add 2 small raw chicken breasts straight to the soup pot when you are adding the broth. Bring to a boil then reduce to let simmer for about 15-20 minutes, until the chicken is cooked all the way through. Remove and shred chicken, with two forks and then add 2 cups of chicken back into the soup.FRIDGE – If you plan to store it in the refrigerator, leftover soup can last for up to 4 days.FREEZER – If you want to store it for longer, you can freeze chicken noodle soup for up to 3 months. Just remember to thaw it in the fridge overnight before reheating it.